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Chicken Fricassee with Mushrooms and Dill Dumplings


Chicken Fricassee with Mushrooms and Dill Dumplings

Chicken Fricassee and Dumplings

photo ©Kari Diehl, licensed to About.com
As an alternative to dill, you can substitute (in equal proportions) fennel seeds for the dill seeds / dried dill weed and chopped fennel fronds for the fresh dill; if you try this, also add 1/2 to 2/3 cup of roughly chopped fennel bulb to the vegetables to intensify the fennel flavor.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour


  • 7 oz. mixed dried wild / European mushrooms (porcini, chanterelles, oyster mushrooms)
  • 1/2 cup hot water
  • 1/3 cup flour
  • 1/2 tsp. dill seeds
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 whole chicken, cut into pieces (skin on or off, depending upon your preference)
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1 leek, cleaned and roughly chopped into 1” pieces
  • 1 large stalk celery, roughly chopped (about 1 cup)
  • 2 Tbsp. finely chopped parsley
  • 1 cup button mushrooms, sliced
  • 2 cloves garlic, finely diced
  • 3 cups chicken stock
  • 1/2 cup white wine (optional)
  • 1 cup milk
  • 1/2 cup cream or half-and-half
  • 1/4 cup plus 1 Tbsp. finely chopped fresh dill
  • .
  • For Dumplings:
  • 2 eggs
  • 1 cup milk
  • 3 cups all-purpose flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 2 Tbsp. cornstarch (optional)


Soak mixed dried mushrooms in hot water for at least 15 minutes.

Combine flour, dill seeds, salt, and pepper; dredge chicken pieces in flour mixture to coat. Remove chicken to plate, reserving remaining flour.

Over medium-high heat in a large frying or paella pan, melt together butter and olive oil. Add chicken pieces and brown thoroughly, about 5 to 8 minutes for each side. Transfer chicken to a plate.

Pour off all but 2 Tbsp. of the grease in the pan. Drain the mixed wild mushrooms, reserving their soaking water. Reduce heat to medium low and add the mixed mushrooms, leek, celery, parsley, button mushrooms, and garlic. Sauté lightly until vegetables begin to soften (about 5 minutes).

Stir together the wild mushroom water, 3 cups chicken stock, and wine (if using), then vigorously whisk in the flour remaining from dredging the chicken until all lumps are removed. Add liquid to sautéed vegetables in pan. Place chicken pieces on top of vegetables, cover pan, and simmer on medium-low for 35 to 45 minutes, or until chicken is completely cooked.

Meanwhile, prepare your dumplings: Briskly mix together 2 eggs and 1 cup milk. Gradually add 3 cups flour, baking powder, salt, and 1 Tbsp. chopped fresh dill. The dumpling batter will be very soft and sticky.

Once chicken is cooked, remove the pieces and as many of the vegetables as you can from the broth with a large slotted spoon. Place together on a large platter and tent with foil to keep warm.

The broth should have thickened as the chicken cooked; if it still seems more watery than creamy, whisk in up to 2 Tbsp. cornstarch. Stir in milk, cream, and 1/4 cup chopped dill and raise heat until sauce reaches a light boil. Drop dumpling batter in heaping tablespoons into boiling sauce. Cook for five minutes, then turn each dumpling over with a spoon and allow to cook an additional 5 minutes. Remove dumplings to platter with chicken and vegetables; either pour remaining sauce over chicken or serve alongside in a gravy boat.

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